Red fruits, papaya and mango
The special fermentation method used gives the coffee aromatic notes of ripe tropical fruits; balanced cup, sweet and rich in flavor with a finish of ripe red fruits.
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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Meru county smallholders
The coffee plantations in the Kianjuri area are very small, often less than one or two hectares each; as soon as the coffee is harvested, the farmers immediately take it to the washing station for processing. Each daily batch can therefore come from several dozen growers.
Kianjuri Farmers Cooperative
Kianjuri Cooperative Coffee Farmers Ltd, founded in the 1970s, is made up of around 900 small producers and managed by an elected board of directors who manage the running of the day-to-day operations through a factory manager, responsible for registering members, maintaining records and processing of the coffee after delivery to the factory.
Kenya
Kenya is the largest African coffee producer and this industry represents around 20% of the country’s exports; coffee, introduced into the country in 1893, is grown in the central and western part of the country at altitudes between 1.200 and 2.100 meters a.s.l., on fertile, clayey and well-draining soils. The total area used for coffee cultivation is estimated at 160,000 hectares; in the production areas the summer and spring climate is very similar to the European one, with a temperature range of no more than 19°C and rainfall well distributed throughout the year. These conditions make most of Kenya’s districts unique in the world for coffee cultivation. The country enjoys two blooms every year, the first soon after the onset of rains in March/April and the second in October but, in most districts, the main crop ripens from October to December. The Kenyan coffee industry is regulated and guaranteed by the Kenya Coffee Board, the bord that imposes and verifies the application of strict quality standards. Kenyan coffees are known for their unique aromatic profile, characterized by fruity aromas and soft acidity, which make every tasting an inimitable experience.
Meru County
The county, which covers an area of approximately 7,000 square km along the eastern side of Mount Kenya, enjoys a microclimate that favors agriculture, the main activity in the area, allowing for the production of quality tea and tobacco. But above all it is coffee which, grown at an altitude between 1350 and 1950 m. above sea level, manages to reach very high quality levels thanks to the fertile volcanic soils and abundant rainfall which, combined with the experience and passion of the farmers, contribute to the exceptional quality of the coffee produced. Cultivation in Meru County dates back to the early 20th century, when the British colonial government introduced the cultivation of the coffee plant; but it was only starting from the 1950s that the Ameru people embraced coffee cultivation as a primary economic activity, over time establishing the county as a Specialty Coffees production area and earning numerous awards for its unique and high quality beans, sought after by coffee enthusiasts around the world.Meru County
Batian
Batian is a composite variety, the result of a cross between Typica and Bourbon varieties; resistant to leaf rust and the most common diseases, the cultivar was introduced in Kenya in 2010.
SL 28
Among the best known and most appreciated African varietals, SL 28, widespread in Kenya since the 1930s, is suitable for medium-high altitudes, shows resistance to drought but is susceptible to the main coffee diseases.
SL 34
The cultivar, originally selected in Kenya in the late 1930s at Scott Agricultural Laboratories, adapts to high altitude areas with good rainfall and features plants with dark bronze shoot tips alternating with green-tipped strains.
Ruiru 11
The cultivar is a high-yielding variety, planted in Kenya to allow more intensive coffee production, with fewer losses due to diseases and pests, while maintaining high quality standards.
Raccolta delle drupe
Coffee cherry harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Peel and pulp removal
The first processing step consists of mechanically removing the skin and pulp of the fruit in order to separate the green coffee beans, which are then fermented in water. The processing waste, peel and pulp, will be used as natural compost for plant nutrition.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period of 12 to 24 hours depending on the climate outside. After fermentation, the coffee beans are passed through special rinsing channels where the remaining mucilage will be removed.
Soaking
The beans are then sent to soaking tanks where they remain under water for another 48 hours. This process increases the protein and amino acids, which in turn increases the acidity complexity. After soaking, the coffee is left to drain for 1-2 hours.
Drying
The coffee beans are now placed on raised beds (African bed) and dried in the sun for a period of 3 to 4 weeks. This slow procedure results in homogenous beans with a final moisture content of between 10% and 12%.
Packaging and humidity reduction
After drying, the coffees will be packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture percentage, thus avoiding the risk of mould formation during sea transport.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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